Summertime Braised Oxtail Stew
Learn how to make this summertime braised oxtail stew with white wine, veggie stock, and fresh herbs for a fork‑tender, bright take on classic oxtail stew.
Summertime Braised Oxtail Stew
This recipe comes to us from Chuck Matto, the Bay Area pitmaster behind Chuck’s Flavor Train and a friend of Montana Knife Company.
6
10 minutes
5 hours
550
American
Main Dish
Oxtails are one of my all-time favorite dishes, but traditional oxtail stew recipes feel heavy, especially in the summer months. I swapped in white wine and veggie stock for a lighter braising liquid perfect for warm-weather eating. The result is a summer braised oxtail stew as rich and fork-tender as the classic, without weighing you down.
This oxtail stew recipe starts on the smoker to build a deep, smoky bark before moving to a Dutch oven for a long, slow braise. Fresh herbs, mushrooms, and a white wine base give these braised oxtails a bright, clean flavor you won’t find in traditional recipes.
Ingredients
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3–4 lbs. oxtails
4 Tbsp. your favorite beef rub
2 cups Chardonnay (plus up to 1 cup more as needed)
2 cups homemade veggie stock (plus up to 1 cup more as needed)
- 1 leek, sliced with a sharp kitchen knife
2 stalks celery, sliced
8 cloves garlic, chopped
1 cup rough-cut baby carrots
1 lb. brown mushrooms
Olive oil (I like Graza)
Fresh rosemary
Fresh thyme
Salt and pepper to taste
Directions
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Season the oxtails generously on all sides with four tablespoons of your favorite beef rub. Let them sit at room temperature for about 10 minutes so the seasoning adheres to the surface.
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Place the seasoned oxtails on your smoker at 250°F. Smoke for two hours or until a dark, flavorful bark forms on the outside of the oxtails. This step adds a layer of depth to the braised oxtail stew you can’t get from braising alone.
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Once the bark sets on your oxtails, start the braising liquid. Place a Dutch oven over the coals (or on your stove) and coat the bottom with olive oil.
Add the sliced leeks, celery, carrots, garlic, and mushrooms. Sauté for two to three minutes until the vegetables soften.
Pour in two cups of Chardonnay and two cups of veggie stock. Bring the liquid to a simmer and stir to combine.
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Transfer the smoked oxtails into the Dutch oven. Add more wine or veggie stock as needed to keep the oxtails partially submerged. Toss in the fresh thyme and rosemary, then season to taste with salt and pepper.
- Cover and cook for two to three hours at a steady simmer. The braised oxtails are finished when the meat pulls away from the bone with a fork. If they’re not quite there, keep cooking and check every 30 minutes.
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Remove the tender oxtails from the braising liquid and set aside. Crank the heat to high and let the broth reduce until it thickens into a rich, concentrated sauce.
- Serve the braised oxtails over white rice, cauliflower mash, mashed potatoes, or grits. Garnish with fresh parsley and use a sharp, clean knife to trim any herbs for the plate.
